Preparation
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1Wash and clean the zucchini and cut into thin slices. Spread the slices out and sprinkle with salt. Dab any water that has come out with a kitchen towel, turn the slices over and repeat the process. Then steam in a little water for about 6 minutes.
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2Peel the onion and dice finely. Dab the steamed zucchini slices, add the parsley and puree. Mix the butter into the puree in pieces. Stir in the remaining ingredients, season with pepper and salt, let the dough rest for 10 minutes.
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3Form dough balls approx. 2 cm thick and roll them into delicate Kölln flakes. Fry brown on all sides in hot oil.
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4Halve the kohlrabi and set one half aside. Wash and clean the vegetables, cut them into bite-sized pieces and string them onto the shish kebab skewers, alternating with herbs (dill, parsley) and zucchini balls. Attach a piece of carrot or kohlrabi to the ends so that the other ingredients don't fall off. Serve with herb quark.
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5Every child has their favorites - of course you can also prepare balls and skewers with other types of vegetables.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the zucchini balls:
1
zucchini
something
Salt
1
small onion
1
Bunch of parsley (chopped)
30 G
butter
1
egg
80 G
Delicate Kölln Oat Flakes
50 G
Emmental cheese (grated)
1 EL
Dill tips (chopped)
something
pepper
something
Mazola® rapeseed oil
something g
Delicate Kölln Oat Flakes
For the skewers:
1
small cucumber
1
carrot
1
Kohlrabi
1
yellow peppers
150 G
Cherry tomatoes
12
Shish kebab skewers
something
fresh parsley
something
fresh dill
150 G
Herb curd
